An internship with views of glaciated peaks. A 5 star snowy experience

Can you describe a normal day at the Alpina Hotel Gstaad, ski resort?
Didar: As a Food and Beverage trainee I start my job at 9 am every morning. Prior to the beginning of my shift, I have a staff meeting where I would be briefed about the days occupancy rate, VIP arrivals, VIP guests in house and the main tasks of the day.

My shift starts with the service of breakfast where I, along with my colleagues, set up the buffet. Our standards of service are always high in order to maintain the 5 star rating of the resort.

“My main aim is to meet all the potential requests from our guests. Once the breakfast ends, I am responsible for setting up the welcome amenities. The welcome amenities differ from guest to guest depending on his/her needs and VIP status.”

My dinner duties depend on the restaurant. We have 5 Food and Beverage establishments including a Michelin star restaurant called Sommet. Every outlet has its own standards, uniform and guest needs which we need to cater to.

And is that very different to a normal day at the Kempinski, St Moritz?
Victor: First of all, my working time is from 8:00 until 18:00. My responsibilities included minibar checking, new arrival guest preparation and room service help. From 8:00 to 10:00, I check the arrival guest list and prepare the treatment with my supervisor. Normally after 10:00, I start checking the minibar for every room and normally I finish at 16:00.  Sometimes, I help the room service team if needed, especially during the rush hour. After 16:00, I use the OPERA system to charge the minibar and prepare for tomorrow until around 18:00.

Can you share with me a memorable day, when something unusual happened and how did you handle it?
Didar: I was given the responsibility of setting up a banquet for 80 people on my own. I had to supervise the staff in setting up the tables, the Bar and the seating arrangements. I had to co-ordinate with the Kitchen team, the Housekeeping staff, and the Kitchen stewarding in order to make the arrangements perfect. I really enjoyed this responsibility and I made it my goal to organize this banquet without a single mistake. I was really happy after this banquet, as was my manager. I was really excited to have this opportunity and I will never forget the experience.

Victor: Well, there was an unforgettable period in Kempinski St. Moritz during Chinese New Year. We had a VIP group from Thailand who stayed for a week at the Kempinski hotel and we prepared a special Thai cuisine buffet for them.  My supervisor gave me the mission to serve them by myself.

“I was a bit scared because I was alone and they were V.I.P guests, but at the end they were very pleased. Also, they chatted with me, praised my service and gave me some gifts to express their appreciation for my service. During that experience, I felt so proud that I managed to serve VIP guests well and it is a memory that I will cherish.”

Did this experience match your expectations?
Didar: I was really glad to have this opportunity to be part of a Luxury 5 Star ski hotel. I learned Food and Beverage standards, providing high-end service, various Food and Beverage techniques like Gueridon Service, Flambé, Swiss service, Japanese service. Additionally, I learned how a seasonal hotel works, how profits can be earned in a short time, how the planning must be done. This experience will help me in my country as we have various seasonal hotels and ski hotels.

The theoretical knowledge I learned at HIM Montreux helped me during my internship. The Service classes helped me prepare for the field of Food and Beverage. The Human Resources classes also helped me in understanding cultural differences with a staff of nearly 170 people from 20 countries.

“I would like to thank Hotel Institute Montreux for this excellent opportunity which will really help me in achieving my future goals.”

Victor: This experience exceeded my expectations. At the beginning, I was nervous and felt stressful because it was my first experience in a 5 star hotel. Nevertheless, I attempt to do my best, learning from my colleagues and supervisor, as they share their experiences with me and help me become better. Obviously, this experience helped me build my CV, add new skills and at the same time made me feel proud for choosing the hospitality industry.

“When I see the guests’ happiness and satisfaction, I feel that everything is worth it.”